brownie stuffed chocolate chip cookies

Look at these chocolate chip cookies, fresh from the oven. So innocent looking, right?

There’s nothing about these cookies that could possibly reinforce your trust issues.

They’re chocolate chip cookies. They look so inviting and comforting sitting next to a tall glass of cold milk. They’re a little large and lumpy… but a homemade chocolate chip cookie is a homemade chocolate chip cookie. The largeness/lumpiness just enhances their whole “homemade” vibe. Right?

WRONG! These seemingly innocent cookies were all large and lumpy because they were hiding a full on double-fudge brownie on the inside! You sneaky cookie you!

Let me tell you how these stealthy cookies came about. I was experimenting with a new brownie recipe, and I screwed up… they tasted pretty good but they were unbelievably skinny, and no one likes skinny brownies.

I was about to chuck messed up batch in the trashcan when I felt a bout of sympathy for those brownies. It wasn’t their fault that they were too little to cut it in the harsh world of thick cut, chocolate chunk brownies. They hadn’t done anything wrong… it was my duty to save them.

So with a little help from some homemade cookie dough, those sorry little brownies were saved. I wrapped each one in a big layer of soft cookie dough, and they were transformed into these huge, amazing mounds of bake-sale-worthy-goodness.

To make the chocolate chip cookie dough, beat butter and sugar with a mixer until creamy. Add the eggs, yolk, and vanilla. Beat until smooth. Mix all of the dry ingredients together in a medium bowl and add to the butter mixture until combined. Stir in chocolate chips.

Let dough chill covered in the refrigerator for at least an hour.

Preheat oven to 350 degrees. Line a baking sheet with parchment paper
Scoop out 1/2 cups of the cookie dough (I told you these are HUGE!). Place the dough onto the baking sheet. You can only fit six cookies on a standard sized baking sheet — so you will have to make several batches.

Make an indention in each mound of cookie dough and
place a cut brownie in the center. Press the brownie down
and work the remaining dough around the brownie. Shape the dough into a ball.

Once all your cookies are “stuffed” with a brownie, bake at 350 degrees for about 18 minutes. Return the remaining dough
to the refrigerator until time to bake the second batch. Cool on the baking sheet for a few minutes and then cool completely on a wire rack.